Cranberry Brie Bites

New favorite party game: eat all of the Cranberry Brie Bites before the other guests notice. Buttery, flaky, and filled with tangy cranberry + creamy brie cheese, each one of these addictive little nuggets tastes like a mini baked brie. They’re perfectly sized for popping right into your pie (er, puff pastry) hole and have a dangerous way of disappearing at holiday parties.

Also, between friends, I won’t tell anyone if you start munching on the Cranberry Brie Bites before the guests arrive.

They can be assembled and frozen, either baked or unbaked, weeks before a party.

They reheat beautifully from frozen or thawed.

They even taste fabulous served both warm and at room temperature.

Holiday appetizer MVP!

Cranberry Brie Bites—A Classic Flavor Combo!

Cranberries and brie cheese are a classic combo and taste positively cheery wrapped in flaky puff pastry. In the oven, the puff pastry becomes a golden cloud and the brie warm and creamy, and the sweet cranberry sauce adds a festive pop to every bite.

I used a mini biscuit cutter to stamp out the puff pastry rounds, but if you prefer not to have any pastry scraps, you can cut them into squares instead.

A dollop of cranberry, a cube of brie. Each of these bite-sized brie appetizers is a puff pastry present, and I say we have been very, very good this year.

To seal the Cranberry Brie Bites, you’ll need a bit of eggwash, a fork, and patience.

At this point in the process, they remind me of adorable baby pies.

Once the puff pastry is sealed, these brie and cranberry parcels can be frozen for weeks. Stow away a batch this weekend. You’ll have one less worry when you’re stressing over the Thanksgiving turkey, and you’ll be fully prepared to feed any hungry relatives who descend upon your house unannounced.

I’ve made these Cranberry Brie Bites numerous times for parties. They originally appeared at Ben and my housewarming/first Milwaukee Christmas party two years ago and have remained a favorite in my recipe archive since. I’ve tried a variety of different twists (these Mushroom Puff Pastry Bites being another frontrunner), but this brie and cranberry combo is the one I come back to the most.

Tips for Cranberry Brie Bites Recipe Success

Yield. Read the directions very carefully. When I use a very small (1 1/2-inch) biscuit cutter, roll each of the two sheets of pastry to a full 11-inch square, and pack the circles so closely together that almost no scraps remain, I can squeak out 48 bites.

If your biscuit cutter is even a speck larger (or if you use a smaller sheet of puff pastry or don’t pack the circles as tightly), you could end up with a much smaller amount.

If you aren’t sure about the yield and want to ensure you have enough of these popular bites for a crowd, I suggest purchasing an extra sheet or two of puff pastry, just in case.

Taste That Sauce. The preferred sweetness or tartness of cranberry sauce is unique to each person. Before adding the sauce to the bites, give it a taste to make sure you are happy with it. Don’t be afraid to use salt (the Cranberry Brie Bites need it for flavor, since puff pastry is mild on its own), squeeze in extra orange juice, or give the cranberries an extra squirt of honey to suit your personal preferences.

Stretch It. To more easily seal the bites, stretch the top rounds of puff pastry with your fingers every so slightly so that they are a bit larger than the bottom round. This will help them fit more easily over the brie.

Adjust as Needed. If the cranberry sauce keeps squirting out the sides (a little is OK; a lot will make the bites not look as pretty once they are baked), either stretch the top round of puff pastry a bit more (see point above), or use a lesser amount of cranberry or a slightly smaller cube of brie.

For the Puff Pastry Bites:

Instructions

Prepare the cranberry sauce: Combine the cranberries, orange juice, water, honey, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the cranberries break down and thicken. Let cool. Taste and add additional salt, honey, or orange as desired. Make sure you are happy with the flavor of the sauce, as it will have a big impact on the final taste of the bites.

Unfold the thawed puff pastry on a lightly floured work surface. With a rolling pin, gently roll the pastry so that it is an even 11-inch square. With a 1 1/2-inch round biscuit or cookie cutter, cut circles out of the pastry, leaving as little space as possible between each circle, about 48 rounds total from one sheet. (If you use a larger biscuit cutter, leave space between the circles, or have a smaller size sheet of puff pastry, please note that the recipe yield will be smaller.)

Beat the egg in a small bowl, then lightly brush each pastry round. Top half of the pastry rounds with 1/4 teaspoon cranberry sauce and 1 small piece brie cheese, rind included.

Carefully place the remaining pastry rounds on top of the brie and cranberry, brushed-egg-side down. Pinch the ends closed, then gently crimp the edges with a fork to secure. Prick each pastry with a fork to allow the air to escape. (If making ahead, see notes section below.) Repeat with second pastry sheet.

Place a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry on the prepared sheet and brush lightly with egg. Bake for 12 to 16 minutes, or until puffed and golden brown. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Recipe Notes

IMPORTANT NOTE ON YIELD: If you are planning to make these Cranberry Baked Brie Puff Pastry Bites for a crowd, please carefully read the directions about the yield. I got 48 bites when I used a very small biscuit cutter, rolled the pastry quite thin, and packed the circles tightly on the puff pastry so that almost no scraps remained. If your biscuit cutter is even a teeny bit larger (or if you use a smaller sheet of puff pastry or don't pack the circles as tightly), you could end up with a much smaller amount. If you aren't sure, I suggest purchasing a little extra puff pastry and making extra cranberry sauce, just in case. No one will complain about too much baked brie!

Assembled but unbaked puff pastry bites can be placed on a parchment-lined baking sheet and frozen. If freezing for later, still poke holes in the top but omit the exterior egg wash. Once frozen, remove the bites from the baking sheet and transfer to an airtight bag. When ready to bake, apply the exterior egg wash. Puff pastry bites may be baked from frozen or thawed in the refrigerator, then baked chilled. If baking from frozen, keep the oven temperature the same, adding 3 to 5 minutes to the baking time. Pastry puffs may also be fully baked, then frozen, and will reheat well in the oven.

Erin, these puff pastry bites look sooooooo good!! totally pinning and will try these around Thanksgiving!! hey, I think something funky happened to the recipe card. . The directions and description are flipped. Directions are up at the top. See you tomorrow girl!!

DYING over these!! I’m crazy into baked brie lately, but it can just be so…messy. These are the perfect tiny mess-free (unless you count copious crumbs all over my face to be messy) bite. The only problem? I WOULD most definitely eat them all before guests arrive — better make a double batch! :)

Hi Erin! These look fantabulous! If these are made ahead of time (days or weeks), do you brush the egg wash on them, then freeze? Or, do you omit that part, freeze them and brush with egg wash before baking? And, if they are frozen, do you cook from frozen at the same temp and time or do you have to semi-thaw? Thanks so much and happy holidays!

Hi Marsha! No worries at all. It’s actually a biscuit cutter from a set like this one: http://amzn.to/1Byc6Wp. I love that one half of each cutter is fluted and one is straight, and I use them for cookies too. A round cookie cutter will also work, and if all else fails, you can cut them into small rectangles. Let me know if you need anything else!

Hi Amy! You can find full details and the directions, but essentially you can either bake them straight from the freezer, or chilled from the fridge. Don’t let them come to room temperature though. That will ruin the flaky pastry and you want maximum puff!

Hi Kayla! I’d do the prep, then just refrigerate, since you’ll be baking them right away tonight. I’m not sure if ALDI sells puff pastry. Maybe you could call your local store to check? Hope you all love them!

I made these to freeze for thanksgiving, but didn’t see to not add the egg wash until I was done and they were in the freezer! If I cook them defrosted for thanksgiving, should I do another egg wash before cooking? Do you think they will still be okay or should I dump them and start over?

Hi Barb, I’m sure they will be fine! I’d do a new egg wash just before you bake and bake directly from frozen, vs. letting them thaw in the fridge to make sure they don’t turn mushy. Definitely don’t dump them. That would be a terrible waste of Brie and puff pastry :)

I have the same problem. My cutter was 1.75” and I only got 24 or 25 out of each sheet…so sadly I’m realizing that I only have 25 for tonight instead of 48 (as I planned per the yield above!) Eeeek! Best of luck!

Hi Jamie, I’m really sorry to hear this! I went back and recounted, and with a 1.5 inch cutter (and rolling my puff pastry into an 10.5-inch square), I was able to get 48 per sheet, keeping each cut very close together. Your cutter was a bit larger—might your puff pastry have been smaller? Regardless, I hope you enjoy the bites you do have, and I’m sorry they’re not more!

Hi Erin just curious because I found these today but I’m prepping all of my Thanksgiving dishes to take to mine and my husband’s families tonight would it be ok to just prep the bites and leave them in the fridge overnight and bake tomorrow right before serving or should i still freeze them even though it’ll be less than a full day?

Hi Caroline, I just answered this question for the comment right below yours, and saw that you had it too! Check out the response, and let me know if you have any additional questions. I’m so excited that you will be trying this for your Thanksgiving. Thank you and enjoy the day!

Hi Erin, I’m planning on bringing these to Thanksgiving tomorrow. I wanted to make them today so I don’t have to get up super early tomorrow morning. Should I make and freeze overnight or can I assemble them and leave them in the fridge? Thanks! So excited to try these!

Hi Jennifer! This might sound silly, but I would freeze them just in case. I am nervous about the cranberry filling making the puff pastry soggy overnight. It might be fine, but freezing will play it 100% safe. No need to thaw before baking—just hit them with the egg wash right before you pop them into the oven, and you will be good to go. Another option is to fully bake them today, freeze them, then reheat them from frozen in the oven. They taste great that way too. I’m so happy that you tried this recipe and honored that it’s on your Thanksgiving menu. Enjoy!

I love these and have been making them for the past 3 years on the holidays. However, as delicious as they taste I have a terrible time dealing with the pastry puff dough. I struggle every year and every year I say I’m not going to make them again because I have such a hard time with the pastry. It will not pinch together, several of them burst in the oven, I’ve tried water, I’ve tried egg, the fork pierce has helped with the venting but I still struggle every year. What am I doing wrong. It says prep time 30 minutes but I think it takes me 2 hrs. Help! I love these.

Hi Regina! I’m sorry you’re having trouble with puff pastry. My biggest tip is to work with the dough very, very cold. It’s much easier that way, and bakes up flakier too! You could also try a different brand of puff pastry. I have the best luck with Pepperidge Farm and Trader’s Joe’s.

Just made these and experienced the same thing as Kristin – used 2 10″ sheets, and a 1.5 inch biscuit cutter. Yielded 25 rounds per sheet (so 50 rounds total from the two sheets) for a total of 25 bites not 48.

Also – my bites rose a huge amount and are nothing like the tiny little bites in the photos, any ideas where I went wrong?

Hi Joanna! I’m sorry about this. Did you roll your pastry into an 11-inch square? Each row should yield about 7 rounds (11 inch pastry/1.5 cutter=7.3 rounds per row. 7 rows of 7=49 total per sheet). Could your pastry have been thicker and a bit smaller or maybe you left a bit more space between each?

Oh my. I am ashamed to admit how many of these I’ve eaten. My husband and I both work today, but I couldn’t let the day go by without at least a little taste of Thanksgiving! (Plus, I needed to do a trial run before Christmas dinner!) These are wonderful! I can’t wait to serve them as an appetizer for Christmas, alongside Cranberry Margaritas! Thanks so much!

I’m so excited to hear that, and having these with a cranberry margarita sounds delicious!Thank you so much for trying the recipe and for letting me know how it turned out. Wishing you a very happy Thanksgiving!

Definitely goiing to try these for a Christmas cocktail party. I do have a question…the pictures show two different looks…one shape is round and the other is crimped and vented. Can you make them either way? They look marvelous!

Hi Teresa! The photos might look a little different, but actually all of them should be cramped and vented. The crimps/vents mostly disappear when the pastry is baked, but this is necessary to make sure that it stays together in the oven, and doesn’t pop. Thanks so much and I hope you love them!

Do you think I can I make these a day or several hours ahead of time and just keep them in the fridge (rather than freezer) until ready to bake? Or am I better off just freezing them if I can’t bake them right away? Or maybe even baking them, keeping them in the fridge & then reheating?? Does my question even make sense?? Lol

And I see now that someone else asked my question after I had last read all the comments, oops!! Thanks though cause your reply to that is just what I was wondering. I’m going to try these with a raspberry chipotle pepper jelly instead of the cranberry! Wish me luck, and thanks for the recipe!! :)

Hi Jules! I’m glad you found the answer you were looking for. If you’re just keeping them in the fridge unbaked for an hour or two, I think that they would be fine. Also, raspberry chipotle pepper jelly sounds absolutely delicious. I’m going to have to try that myself!

Hi! That is a very interesting question, and to be honest with you although these can be prepped weeks ahead, unless frozen right away, they really are meant to be eaten within a few hours. I would suggest trying to make them immediately before giving them, then keeping them in an airtight container in the refrigerator. Or, if you’re giving them frozen, maybe pack them in a tight container, then place in a small cooler with ice just before giving.

Made these and am freezing for a Christmas party. I’m sure they’ll be delicious regardless, but in terms of appearance a few questions: I used a 1/4 teaspoon measuring spoon for the cranberry and a tiny piece of brie (like the picture) and I still had things squeezing out when I tried to crimp them. Do you have an idea measurement-wise of exactly how much brie per piece? I used a star shaped cookie cutter, but I think my piece were even bigger than yours (I got 30 instead of 48) so that shouldn’t be the issue. Also, my cranberry relish looked a lot chunkier than your pic…should the cranberry be totally mush? Thanks!

Hi! First of all, you are right that your bites will be totally delicious :) I used a “scant 1/4 teaspoon,” so a little bit less than 1/4, and as far as the Brie size, you really just have to eyeball what looks right for the piece (they are too small to weigh). If a little squished out, that’s totally not a big deal at all. As long as you got a good crimp, they’ll be great! For the cranberry sauce, if yours looked chunkier than the picture, then yes, your probably wasn’t cooked for quite as long, but again, as long as the cranberries are softened, you are good to go. Thanks for trying the recipe, and I hope that you love them!

Made these for Christmas Eve appetizer…was hoping to love them, but the cranberry mixture was much too tart.. Will make again, but will make with maybe a chutney or a sweeter fruit preserve. I will also make slightly larger rounds, maybe 2 inch size, as I had so much cheese and cranberry sauce leftover.

Nori-Ann, thanks so much for your honest review. If you’d like a sweeter filling, you can certainly add extra honey to the recipe (just be sure to taste it before you fill the pastry so you know it’s where you’d like it to be), and using a fruit preserve is an excellent option too.

Thanks Erin…my mistake for not tasting the cranberry mixture before filling the pastry! I am hosting a big party this year and will certainly make these again for an appetizer as they are super simple and look very appetizing! As cranberries will not be in season, I will definitely try a fruit preserve! Best wishes for a wonderful New Year!

I was frustrated by what a caterer wants to charge me for two hand outs at my daughter’s reception, $8 per guest for a mini tomato pie and a spring roll. These brie puffs just solved my problem! I can make them now, have my servers bake them. I’ll add a spring roll from a local thai restaurant and I’m set for about 1/4 the price. Thanks so much for this idea. Brilliant!

Judy, I’m so excited to hear this and would be honored if these puffs were served at your daughter’s reception! Good for you for thinking through different options, and I hope that you absolutely love the recipe!

I make a lot of brie and puff pastry treats for my tea parties each year, and am amazed at all the delicious things you can include with the brie. My favorite is chopped pecans and brown sugar, drizzled w/ honey. But I’ve always just used a square bit of pastry in a mini muffin pan and it looks rather messy. I love the way you’ve done it, and am excited about trying it as surprises, different fillings in each one. You never know what you get until you bite into one. :)

Hi Barbara, no, the recipe is not gluten-free so I can understand your concern; however, would you mind telling me where you saw it advertised as gluten-free? I don’t have it in that category on my site, so there must have been a mistake elsewhere.

Hi Crysti! Although you could swap crescent rolls or pie dough, the results will not be the same. Pie dough will be thicker and crunchier, versus light and airy like puff pastry, and crescent roll dough will be thicker and doughier. Honestly, it just depends on what you want. If you do swap a different ingredient, please be advised that the baking times may be different too. I hope that helps to answer your question and that you enjoy these bites!

Marie, I’m so sorry this didn’t come out for you as expected! Did you measure the puff pastry and use the cookie cutter size described? (If there is any variation in how the sheet is measured, the cutter sized used or how closely together the cuts are placed, the numbers will be off). In terms of them sealing, did you use an egg wash as described?

Made these tonight for a get together with the girls. We also had a fruit and cheese plate and apple cider sangria. Everyone raved about these and, although I thought I had too many and would have to freeze some,only three are left. I will definitely make again and will try sprinkling large grains of sugar on top (I think will look pretty). I used canned whole berry cranberry sauce and too small pieces of brie, next time I will make my top pieces of dough bigger to fit in more cheese. As for people having trouble with sealing, it just takes patience. If you don’t get a perfect seal it does not effect the case and adds tot he charming look go these little gems. Thanks!!

I’d like to make these to bring to my sister’s for Thanksgiving. If I assembled them the day before, and just kept them in the fridge until they were baked the next day, do you think they’d be okay or would the sauce seep into the puff pastry too much?

Hello, I made these last night and froze them for Thanksgiving. I also tried a couple just to make sure they were okay and they were very good! Could you suggest some kind of dipping sauce that would go well with these? I think that would take them over the edge. Thank you!

Kate, I’m sorry you were disappointed with this recipe! If they tasted like dough, perhaps they needed to bake a bit longer? Regardless, I know it is disappointing to try a new recipe and not have it turn out like you expected, so I regret that this was the case for you.

Just finished these for a huge holiday party we’re having this weekend. I thought they were a little bland tasting and too tart :( Maybe I didn’t add enough honey to the cranberries?? What do you recommend I top them with to add sweetness and flavor? Thanks!!

Hi Lori! If you found the cranberries too tart, more honey in the filling next time around is certainly the answer. If you want them sweeter without remaking them, you could try making a honey, orange, or maple glaze to drizzle over the top. I’ve never tried them this way, but I like cranberry with each of those individual flavor pairings. Since it’s an experiment, I recommending testing a few out before your party to ensure you are happy with the results. I hope that helps!

Very disappointing. The cinnamon really has no place in there….makes it weird. Too tart for my taste. This size is simply too small to be able to work easily with. I used a shot glass for a cutter and it worked fine; no need to buy anything special. I even made larger ones with the leftover dough after all the cutouts were done. I’m glad I did a test batch before I made these for Thanksgiving. I really wanted to like, but didn’t. I’ll keep looking.

Alicia, I’m sorry to hear that you didn’t enjoy this recipe. As you can see from the other reviews, many have liked it very much, but everyone has different tastes. I know it’s disappointing to try something new and not have it turn out, so I truly wish you would have loved these. If you ever felt inclined to try the recipe again, you might try omitting the cinnamon and then tasting the filling before putting it in the bites, adding more honey or orange to help it get to the sweetness level you like.

I made these last night, taking such care to fill and prepare the pastries artfully. About halfway through the cooking cycle I glanced in the oven and saw FLAMES burning wildly. A quick peek inside revealed my first ever grease fire originating from a spill that I neglected to clean up from another day. Desperate to save my pastries, I flung them out of the oven and onto the counter, called 911, and then put the fire out just before three burly fireman burst into my kitchen. After they gave me the all clear, I donned my oven mitts and sprinted to a neighbor’s house as my half-baked pastries slid around on their scorched pans, presumably enjoying the ride. We threw them in her oven as fast as possible and they puffed up just beautifully. They were so unequivocally delicious that I’m planning to make another batch with the leftover cranberries . . . after I clean the oven. ;) I received a crash course in grease fires from the guys. Opening the door will feed the fire. If you’ve opened it, throw flour on it or use a fire extinguisher, never water. I knew about the water and stopped my daughter from “helping out” just in the knick of time. The verdict is these pastries are absolutely worth the effort. Thanks for another great one Erin. Keep ’em coming! :)

p.s. The tartness of the cranberries combined with the brie made this dish spectacular. We topped ours off with a some freshly whipped cream. O! M! G! YUMMY! I can’t wait to try again in a few days, hopefully without all the drama.

Heather!! Oh my gosh!! What a story…thank you for sharing! I’m SO glad everything turned out okay. And I can’t believe that after all that you still got to eat the pastries! :) I’m so glad to hear that you enjoyed them despite everything that happened!

Hi Marylou, I actually would not recommend that substitution. Fresh cranberries are necessary in this recipe because their juices turn into the sauce as they cook and break down. If you’re looking for a shortcut, you could use store-bought cranberry sauce (not the canned jelly) as long as it has a flavor that you enjoy!

I am going to bake these today, freeze tonight, and I would like to reheat them tomorrow for a party. What temperature/length of time do you recommend for reheating these in the oven? Thanks! Look delicious!

Hi Gretchen! You can reheat them from frozen at the same baking temperature recommended in the recipe, 375 degrees F. I’d suggest checking them at around 5 minutes, and if they’re not done quite yet, keep checking frequently and pull them out when they’re hot. I hope you love them!

I’m going to do the same as Gretchen- should I let them completely cool before putting them in the freezer? Is there a “best practice” to putting them in the freezer (I was going to simply place them in a gallon size freezer bag)? Also, what is the best way to ‘check’ if they are ready after 5 min? Thanks!

Hi Elizabeth! Yes, let them cool completely before putting them in a bag and freezing them. Try to lay the bag flat, if possible, so they don’t get squished! (You can also spread them out on a baking sheet, put it in the freezer until they’re firm, and then transfer them to the storage bag.) For checking that it’s ready, I would give one of the pastries a quick little touch to see if it’s warm/hot. If you’re still unsure, you could also take one out and cut it in half to make sure the middle isn’t still frozen.

I cooked these but did not read the instructions well enough. I should have frozen uncooked for dinner this Thursday. I made them with very wash. So from frozen how long and what temp should I use. FYI. One batch is REALLY golden already and worried about cooking it too much. Also, the cheese oozed out no matter how much I pinched and when reheating, do not want too much to cone out. Help!

Hi Jessica! Just following up on my email here…all is not lost! To reheat, just put them on a parchment-lined baking sheet (this will also help keep any oozing cheese off your baking sheet) and place in a 375 degree F oven until hot. I’m not quite sure how long it will take…start checking at 5 to 10 minutes, then every few minutes after that. Once they are warm, remove them from the oven and serve. A little cheese oozing out shouldn’t hurt anything! Good luck!

I tried. I don’t know how this makes 48. I got half that with a shot glass to cut with. As I was assembling them, cranberry goo oozed out everywhere, and caused the edges to come apart. It was a hot mess. I used less cranberry sauce than what was called for because there was no way 1/4 tsp would fit. I am not sure how one artfully assembles these unless one is a pastry chef with really tiny hands! I was going to freeze them, but I ended up baking them so I could assess the disaster before Thanksgiving day. So far, there is cheese all over my baking sheet. I bit into one and it tasted like puff pastry.

Hi Gina! I rolled down my pastry into a full 11 in. square, then used a very small biscuit cutter. As the notes say, any variation in this will change yield. I’m sorry your filling is coming out! It sounds like the egg wash might not have been applied heavily enough, and the edges needed to be pinched more tightly. If you decide to try the recipe again, I hope that it turns out better the next time around. If you want the bites to be easier to seal and a stronger flavor, you can always cut them a bit larger so you can squeeze in more filling. That part is certainly flexible!

OMG what an awesome idea! Cooking with puff pastry is so awesome. And I love that you can make them ahead and freeze them. I’m not much of an entertainer, but I love to eat me some snack while watching Netflix!

Help Please. These sound awesome BUT…..I’d like to make them for a dinner at dear friends house and they are Vegan. Is there anything I can use instead of the Egg Wash? Also, even though I adore Brie and will try them as written soon, as I said they are Vegan, so any suggestions for an alternative to Brie. (she hates mushrooms so that’s out).

Hi Shari! I am afraid I am stumped! Puff pastry is also not vegan, because it contains butter, and they honey in the cranberry filling isn’t vegan either. I’d recommend looking through these vegan recipes to see if you can find something that better suits your needs. https://www.wellplated.com/category/recipes-by-diet/vegan/

Any suggestions for gluten-free? I don’t think I’ve ever seen GF puff pastry out there. Would GF pie pastry work?? I know it wouldn’t have the nice puffy layers, but it’s the closest thing I could think of :-)

Hi JZ, if you decide to try again, I’d use a little less cranberry sauce and a smaller piece of brie on each pastry round so you have more room around the edges to work with for sealing. Sometimes the sauce does get in the seal and cause some of the bites to pop open in the oven, but those popped ones are just as delicious!

I love the ingredients in this recipe and decided to make them for Thanksgiving appetizers. It was a lot more work than it looked like, which is okay. I do recommend, however, making them larger. The 1 1/2″ cutter is way too small. It makes it almost impossible to put any quantity of filling in them, and whatever you do put in, it oozes out the side. I tried a portion of the last batch with a larger cutter, and it looked better and seemed to hold the filling.

Hi Bettina, I don’t know that I’ve seen any reader comments specifying that, but I’d look up directions for a puff pastry wrapped whole wheel of brie. That sounds more like what you are looking for and would be easier to serve.

Thank you so much for this recipe! I saw this a while ago and have been wanting to make them, and finally made them yesterday – everyone who had them really liked the bites! I was kind of in a rush and do not have a biscuit cutter so I made some into triangles and the others into mini rectangles, but it still worked out well. Definitely going to make these again, the combination of the cranberries and brie were great! I may add more honey next time :)

Can not stress enough how yummy these are! They are perfect for a Thanksgiving appetizer. I made them last year, ate two, came back for more and my family had already finished them. Will be doubling the recipe this year!